How much cooking time?

510 min — 480 min prep, 30 min cooking.

Tandoori Murgh

Name: Tandoori Murgh
Prep time: 480 min
Cook time: 30 min
Total time: 510 min
Yield: 4 servings
Cuisine: Punjab Indian
Ingredients: 2tbsp Coriander Leaves; 300g chicken; 3.5g garam masala powder; 18g Mustard Oil; 5g Red Chilli Powder (Lal Mirch); 0.5piece Lemon; 100g Curd; salt; 4piece ginger garlic paste

Charcoal-grilled whole chicken marinated overnight in yogurt and Punjabi spices. Ludhiana highway dhaba style.

Time 510 min · Serves 4 · 214 kcal · Ludhiana, Punjab

Ingredients

Garnish

Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)

Main

chicken — 300 g (chopped)
garam masala powder — 3.5 g (ground)
Mustard Oil — 18 g (whole)
Red Chilli Powder (Lal Mirch) — 5 g (ground)
Lemon — 0.5 piece (whole)
Curd — 100 g (whole)
salt (optional) (whole)
ginger garlic paste — 4 piece (ground)

Method

Wash the chicken and make deep slashes into the flesh so the marinade can penetrate; pat dry.
Whisk curd with ginger-garlic paste, red chilli powder, garam masala, lemon juice, mustard oil and salt into a smooth marinade.
Rub the marinade all over the chicken, working it into the slashes, and refrigerate for at least 4-8 hours (overnight for best flavour).
Skewer and roast over charcoal in a tandoor, or in an oven preheated to 220-240°C, for 25-30 minutes, basting with mustard oil twice, until charred and cooked through.
Rest for 5 minutes, garnish with coriander leaves and serve hot with lemon wedges and sliced onions.

Common questions

How many calories in one plate of Tandoori Murgh?: 214 kcal per plate.
How much cooking time?: 510 min — 480 min prep, 30 min cooking.

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